Pumpkin Tikka Masala
This curry is deceptively simple and one of the most delicious things you can do with a pumpkin! Our Pure Basmati rice makes the perfect partner for this tasty curry.
Tildalicious tip: We love the creaminess of coconut yoghurt, but if you can’t find it then sub it out for the plant-based yoghurt of your choice
- 31 - 60 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 2 pouches Tilda Pure Basmati rice
- 1 cooking pumpkin
- 2 tsp ground cumin
- 1.5 tsp chilli powder
- 3 cardamom pods
- 2 cinnamon sticks
- 1 red onion
- 2 cloves of garlic
- 2cm knob of ginger
- 600g passata
- 1 tsp garam masala
- 1 tbsp honey
- 175g coconut yoghurt
- Salt
- Vegetable Oil
- Coriander, to serve
How to make Pumpkin Tikka Masala
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Heat your oven to 190°C/375°F
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Peel your pumpkin, cut in half lengthways, then into ½ inch wedges. Place in a baking tray with ½ tsp of your chilli powder, half of your cumin, a drizzle of oil and a pinch of salt
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Mix with your hands, then roast in the oven for 30-40 mins until tender and starting to caramelise. You want to get nice charring on the edges here
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Dice your onion and finely chop your garlic and ginger
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Heat a glug of vegetable oil in a large saute pan. Add your cardamom pods and cinnamon stick and cook over a medium heat until fragrant (about 1 minute)
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Tip your onion into the pan and lower the heat. Cook for about 20 mins until totally soft and caramelised. Add your ginger and garlic and cook out for a couple of mins until starting to turn golden
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Pour your passata into the pan along with your remaining cumin and chilli powder, then bring to a boil. Simmer for 20 mins until reduced and jammy
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Meanwhile, heat up the Tilda Pure Basmati rice according to packet instructions
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Add your garam masala and honey to the pan and simmer for another 5 mins
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Add your coconut yoghurt to the pan, season to taste and simmer for another 5 mins. Add your roasted pumpkin and stir to combine
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Serve on top of rice with coriander to garnish. Enjoy!
